Sunday, August 26, 2012

Beef(less), Shitake, and Snow Pea Stir-fry

I saw this recipe in my Bon Appetit magazine and ripped it out to add to my arsenal of  vegan "wanna makes". I was at Ward's the other day and saw the shitake mushrooms and snow peas and knew the time was now. This was absolutely delicious - definitely as good as anything I've gotten in a restaurant. I'm trying to cut back on all the pasta and rice we eat, but this would have been good over some ramen noodles, although you may have needed more sauce to successfully do that.

  • 1 package Gardein Beefless Tips - slightly thawed and cut in half
  • 1 tablespoon Asian sesame oil
  • 1 tablespoon minced peeled fresh ginger
  • 12 ounces fresh shiitake mushrooms, stemmed, thickly sliced
  • 8 ounces snow peas
  • 1 bunch green onions, sliced, divided
  • 1 cup fresh cilantro leaves, divided
  • 1/3 cup hoisin sauce
  • 1 tablespoons Sirachi 
  • 1/4 teaspoon Chinese five-spice powder

Heat oil in large nonstick skillet over medium-high heat. Add ginger and mushrooms; stir-fry until mushrooms are tender, about 3 minutes. 
Add Gardein to skillet; stir-fry until beef browns on the outside, about 3-4 minutes.
Add snow peas, half of green onions, and half of cilantro; stir-fry 1 minute. 
Stir in hoisin, Sirachi, and five-spice powder; sauté until peas are crisp-tender, 1 to 2 minutes. 
The steam coming off this really ruined this shot.
Season with salt and pepper. Transfer to bowl. Sprinkle with remaining green onions and cilantro.


Post a Comment